3
cups whole wheat flour
6
tsps. baking powder
1
1/2 tsps. salt
1/2
cup lard or shortening
1
1/2 cups milk
Method:
1. Combine the flour, baking powder, and
salt. Cut in the lard or shortening until the mixture resembles fine crumbs.
2. Add milk until the dough is soft and
puffy.
3. Turn onto a floured board and knead
gently (no more than 10 times; you do not want to develop the gluten; which
only toughens the biscuits).
4. Roll or pat out about 1/2" thick;
cut into rounds and bake in 400 F oven for 12-15 minutes.
Don't
burn; just a nice light brown.
Variation:
Temperature
450 F. Time 12-15 minutes
1
cup all-purpose flour ¼ cup shortening
41/2
tsps. baking powder 1 cup whole wheat
flour
1
tsp. salt 1 cup
milk
1
Tbsp. white sugar
Method:
·
Sift together, the flour baking
powder, salt and sugar.
·
Cut in the shortening until the mixture
is course and crumbly.
·
Add the whole-wheat flour; blend.
·
Make a well in the centre of the mixture;
add the milk all at once. Stir lightly.
·
Turn on a floured board and knead for
no more than 20 counts-you DO NOT want to develop the gluten which would only
toughen the finished product.
·
Roll about ½ inch thick
·
Cut with a floured cutter.
·
Place the biscuits on a bake sheet
that has either been smeared with bakers grease, or oiled so that they are
touching one another Bake in a hot oven till done-do not over bake. You will
have a dozen good-sized biscuits that split cleanly across to enclose the
butter.
Remember:
Biscuits are not bannock. Bannock is a Loaf of Quick Bread-if not baked
in loaf form, it is not bannock. © Al (Alex-Alexander) D. Girvan. All rights reserved.
